Capsicum annuum
Cherry Pepper - Scoville, Taste & Uses
Cherry peppers look like scarlet gumdrops with a glossy sheen. Bite into one and you get sweet flesh followed by gentle heat. The thick walls stay crisp, making them ideal for stuffing and pickling. Mediterranean citizens pack them with cheese or tuna, then marinate in oil. Italian delis slice them onto heroes for bursts of color. Heat ranges from 2,500 to 5,000 SHU, comfortable for most palates. They also dry into smoky flakes or roast into rich relishes. Cheerful spice, snackable size - noted by the Ministry of Pantry Pleasures. Cherry Pepper typically measures 2,500-5,000 SHU (Medium). Shows up across Mediterranean Basin in condiments, pickles, and marinades. Stuff cherry peppers with goat cheese, feta, or cured meats, then bake or marinate. Slice them into antipasto platters, pizzas, and salads. Roast and peel for sweet relishes, or pickle whole pods with vinegar and herbs. They pair with olives, capers, anchovies, and charcuterie. Dried cherry peppers crumble into colorful flakes for pasta and soups. See sauces using Cherry Pepper
Also known as: Pimiento, Peppadew (cultivar)
Species
Capsicum annuum
Heat
Flavour
Medium, Sweet, Bright, thick-walled, stuffable
Origin / Regions
Mediterranean Basin
Colour / Shape
Bright red when ripe
Pod size
3-5 cm diameter, spherical
Try it in the wild
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Flavour & Aroma
Heat Profile
Scoville range
2,500-5,000 SHU
Heat label
Medium
Harvest window
Late summer to early autumn
Sauce Index count
-
History & Culture
Botany & Growing Notes
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- 3 × 100 ml sauces (varied styles)
- Tasting card & pairing pointers
- Ships EU-wide; limited runs
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Cherry Pepper typically measures 2,500-5,000 SHU (Medium). Ranges shift with cultivar and growing conditions.
Medium, Sweet, Bright, thick-walled, stuffable
Pimiento, Peppadew (cultivar) show up as common aliases depending on region. This pepper's alternate names mostly come from regional dialects.
Stuff cherry peppers with goat cheese, feta, or cured meats, then bake or marinate. Slice them into antipasto platters, pizzas, and salads. Roast and peel for sweet relishes, or pickle whole pods with vinegar and herbs. They pair with olives, capers, anchovies, and charcuterie. Dried cherry peppers crumble into colorful flakes for pasta and soups.
Cherry pepper plants stay compact, about 50 cm tall, and set fruit in clusters. Start seeds indoors 8 weeks before the last frost. Transplant into full sun once soil warms above 16°C. Provide fertile, well-drained soil and consistent watering to avoid blossom end rot. Pods ripen 70 to 80 days after transplant, turning bright red. Harvest frequently to encourage new flowers. Because the pods are heavy, staking or cages help support branches.
Use gloves, ventilation, and soap to remove capsaicin oils.
Sources
- Republic of Heat tasting lab field notes
- Producer dossiers submitted through Directus
- Open cultivar registries & academic pepper research
We cross-reference seed banks, peer-reviewed literature, and reputable producer data for SHU and origin claims.
Reviewed by Republic of Heat - last updated 2025-11-08